Chocolate Lava Cake Delight using a Cecotec
(5)
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Imagine sinking your spoon into a decadent soft chocolate fondant heart, where the exterior cradles a molten chocolate center that flows like a river of pure bliss. This dessert is believed to have originated in the magical kitchens of France, where a happy accident during baking led to this gooey creation. Legend has it that the chef was distracted by a delightful conversation and pulled the cake out of the oven too soon, but we all know that sometimes, mistakes lead to the most exquisite joys! Perfect for romantic dinners or a solo indulgence, this fondant is sure to make your heart flutter and your taste buds dance. Just remember, sharing is optional but highly recommended!
Ingredients
- 100 g Dark chocolate
- 100 g Butter
- 2 Eggs
- 50 g Granulated sugar
- 50 g Flour t55
- 200 g Whipping cream
- 5 g Icing sugar
- 1 Whipping cream
- 1 Vanilla ice cream
- 10 g Liquid caramel
Steps
Chocolate Lava Cake
- Preheat the oven at 200°C.
- Add 100 g of dark chocolate, 100 g of butter in the food processor bowl.
- Mix manual: 5:00min / 50°C / Speed 2.
- Add 2 eggs, 50 g of granulated sugar in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 50 g of flour t55 in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
- Pour the content of the food processor bowl in the ramekin.
- Cook in the oven at 200°C during 12min.
Whipped Cream
- Add 200 g of whipping cream in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 3.
Final Presentation
- Unmould the content of the ramekin on a plate.
- Sprinkle 5 g of icing sugar on the plate.
- Place 1 whipping cream, 1 vanilla ice cream on the plate.
- Add 10 g of liquid caramel over the plate.
- Serve Immediately.
